Keto Creamed Chicken over Chaffles (or Riced Cauliflower)

I had some leftover chicken in the refrigerator and, wondering what to do with it, I remembered an old-fashioned Creamed Chicken recipe I used to love when I was first married. In the 1970’s and 80’s, Creamed Chicken was a popular dish served over puffed pastry shells. With a few substitutions, you can create the same, comforting meal in a keto version! Using xanthan gum instead of flour to thicken the sauce and served over toasted chaffles or riced cauliflower, this entire meal is only about 2 carbs per serving! Tonight’s dinner was a wonderful trip down Memory Lane...one I won’t forget anytime soon!

Keto Creamed Chicken

Makes 4 servings

1 cup chicken broth

1/2 cup heavy cream

1/2 teaspoon poultry seasoning

1 teaspoon chopped fresh chives or parsley

1/2 to 3/4 teaspoon xanthan gum

2 cups cooked chicken, cubed or shredded

1 tablespoon white wine or sherry

Salt and pepper to taste

Optional for serving:

Toasted Chaffles

Riced cauliflower

1. In a saucepan over medium heat, whisk together the chicken broth, heavy cream and herbs and heat to a simmer. While whisking, add the xanthan gum and continue whisking until thickened and smooth.

2. Add the cooked chicken, white wine or sherry and season with salt and pepper to taste. Simmer until the sauce is thicken to desired consistency, stirring occasionally. (If desired and if your diet allows a few more carbs, add any optional vegetables you might like, such as broccoli, one (4 oz) can of mushrooms and their liquid, a tablespoon of peas or carrots.)

3. Serve warm over toasted chaffles or cooked riced cauliflower. Enjoy!

Nutritional Information per serving (1/4 recipe, no vegetables or optional ingredients): 221 calories, 0.5 g carbohydrates (0.1 g dietary fiber, 0.3 g sugars), 14.3 g total fat (7.6 g saturated fat, 0 g trans fat), 99 mg cholesterol, 223 mg sodium, 12 mg calcium, 182 mg potassium, 1 mg iron, 129 IU Vit A, 22.7 g protein. Net carbs per serving: 0.4 grams

Recipe and photos by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Corned Beef Hash

Hash is an easy dish that is typically made with leftover meat and potatoes. In this spectacular recipe, I’ve used riced cauliflower in place of the potatoes and added some shredded cheese to help bind it together. The cheese will brown and get crispy during the cooking and give it an authentic texture. The result is very much like the real thing! I am so please with this recipe, I can’t wait to try it with leftover roast beef next time.

Low Carb Corned Beef Hash

Makes 2 servings

1 tablespoon avocado oil

4 ounces of leftover corned beef, cut into small cubes

2 tablespoons onion, chopped fine

2 ounces mild cheese (such as Monterey Jack), shredded

1-1/2 cup frozen riced cauliflower, thawed

3/4 tsp dried thyme

Salt and pepper to taste

1. Add oil to a non-stick or well seasoned cast iron skillet and heat over medium heat. Add the chopped corned beef and onion and sauté until the onion is translucent, about 2-3 minutes.

2. Sprinkle the shredded cheese over the mixture and allow it to melted and start sizzling. Add the cauliflower and thyme to the pan, but do not stir until the cheese has begun to brown.

3. With a spatula, turn the mixture over and stir, breaking up the cheese and incorporating it throughout the cauliflower and meat mixture. Press the mixture down with the back of the spatula into one layer and continue cooking for a few minutes, stirring and flipping occasionally, until the hash is nicely browned.

4. Season with salt and pepper to taste. Serve hot. Corned beef hash is excellent served with fried eggs!

Nutritional Information per serving (1/2 recipe): 241 calories, 4.8 g carbohydrate (1.8 g dietary fiber, 1.9 g sugars), 17.5 g total fat (7.5 g saturated fat, 0 g trans fat), 49 mg cholesterol, 789 mg sodium, 225 mg calcium, 18 mg potassium, 2 mg iron, 94 IU Vit A, 32 mg Vit C, 17.5 g protein. Net carbs per serving: 3 grams

Recipe and photos by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.

Make Your Own Low Oxalate, Low Carb Macadamia Nut Flour

I am a Type 1 diabetic and a kidney stone former. My doctor has recommended a low oxalate diet to prevent (or at least reduce or slow down) the formation of calcium oxalate stones in the future. This new development was a blow to me since I eat a very low carb, ketogenic diet to control my blood glucose, which typically includes a lot of nuts! Almond flour was my go-to alternative to wheat flour and I’ve been living on it for the past 8 years, consuming it almost every day. I was told that all nuts have oxalate, some more than others. I’ve since learned that almonds are the nut that is highest in oxalate content, about 400mg per 1/2 cup of almond flour! (Goodbye almonds.) Macadamia nuts, on the other hand, contain oxalate but at a much lower level, about 32mg per 1/2 cup of raw nuts. I’ve switched from making homemade almond milk to making a macadamia-coconut milk blend and like it even better. The best part is that the leftover solids, after straining the nut milk, give me a beautiful, finely ground macadamia nut flour that can’t be purchased anywhere. One-half cup of my macadamia nut flour weighs 20 grams and only contains 9.5mg of oxalate! Even lower is coconut flour which contains 4.5mg of oxalate per 1/2 cup. By substituting macadamia nut flour for almond flour in recipes really has lightened my oxalate load, while still allowing me to enjoy baking low carb, gluten free treats.

Low Oxalate, Low Carb Macadamia Nut Flour

Makes about 1 cup of flour

1 cup of raw macadamia nuts, soaked overnight

4 cups of water

1. First, make a batch of macadamia nut milk by draining the soaked nuts, then blitzing them with 4 cups of water in a blender on high. This only takes a couple of minutes. Using a nut milk bag or other fine mesh strainer, strain the nut solids from the milk. Add a pinch of salt and a couple of drops of vanilla to your macadamia nut milk and stir. (If desired, add 1-2 drops of monkfruit extract or stevia). Pour the milk into a glass container or quart mason jar and refrigerate. Consume the milk within 5 days.

2. Take the reserved nut solids that have been finely ground and spread them on a cookie sheet in a thin layer. Preheat your oven to 200 degrees Fahrenheit and then turn it off. Place the cookie sheet into the oven to dry out the nut flour, stirring occasionally and breaking up any clumps. Every once in a while, turn the oven to 200 degrees and let it heat up, but then immediately turn it off, so the oven is warm. You want to dry out the nut flour, not cook it! I usually leave mine in the oven overnight. However long it takes, you want the mixture completely dry.

3. After the nut flour is completely dry, sift it into a fine powder and store in an airtight container or plastic ziplock bag. Store your macadamia nut flour in the refrigerator to assure its freshness. Use within 3 months. You may use this flour in a 1:1 ratio to replace almond flour in any recipe.

Nutritional Information per 1/2 cup (20 grams): 143.6 calories, 2.8 g carbohydrate (1.7 g dietary fiber, 0.9 g sugars), 15.1 g total fat (2.42 g saturated fat, 0 g trans fat), 0 mg cholesterol, 1 mg sodium, 17 mg calcium, 73.6 mg potassium, 1.6 g protein. Net carbs per 1/2 cup: 1.1 grams

Total Oxalate per 1/2 cup (20 grams): 9.5 mg;  Soluble Oxalate per 1/2 cup: 7.02 mg

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Beef Burgundy

This is one of my favorite recipes that goes way back! Beef Burgundy from the long-gone Cheechako Restaurant in Damariscotta, Maine. It takes time, but is a very easy recipe and your house will smell heavenly while it cooks! You can use chuck beef roast, chuck stew meat or go all-out and use sirloin, the extended cooking time will tenderize the meat beautifully. (Do not use beef round, it’s too lean and the result will be tough.) Simple to make any day, but elegant enough for company, this dish will become a family favorite at your house, too.

Low Carb Beef Burgundy

Makes 6 servings

2½ pounds trimmed beef, cut into cubes

1½ cups water

1 cup Burgundy or other dark red wine, such as Cabernet Sauvignon

1 teaspoon beef stock extract (Better Than Bouillon Beef Flavor will work fine too)

½ teaspoon xanthan gum to thicken

Salt and pepper to taste

1. Sear beef cubes over medium high to high heat in batches in a heavy 4-quart saucepan with a tight-fitting lid or Dutch oven, stirring and turning beef to brown on all sides. Reduce heat to low and add water and stir to deglaze the pan. Return seared beef to the pan, add red wine and beef extract and stir. The amount of liquid should just be visible among the beef cubes. Cover and simmer for 1 hour until tender.

2. Use a slotted spoon to remove beef cubes to a plate. While the liquid in the saucepan is simmering, whisk vigorously and slowly sprinkle the xanthan gum into the sauce. Whisk until incorporated, no lumps remain and the sauce thickens. Sample the sauce and add salt and pepper to taste.

3. Return beef to the saucepan and simmer for a few minutes to reheat the beef. 

4. Serve over riced cauliflower that has been seasoned with parsley.

Nutritional Information per serving of beef with sauce (not including riced cauliflower): 205 calories, 0.7 g carbohydrate (0 g dietary fiber, 0 g sugars), 4.7 g total fat (1.3 g saturated fat, 0 g trans fat), 87 mg cholesterol, 86 mg sodium, 1 mg potassium, 34.7 g protein. Net carbs per serving: 0.7 grams

Photo and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Red Velvet Cake Pops

Oh boy! These Red Velvet Cake Pops are delicious and so much fun to make and eat! You can use any low carb cake recipe you like; the technique is the same for any flavor. I had some leftover Keto Red Velvet Cake from Valentine’s Day. It was a couple of days old, so I turned it into cake pops and I’m so glad I did. My daughter and I had a lot of fun one afternoon making, decorating and eating them. This would be a great project to do with young children and would be especially fun as a treat for parties.

Low Carb Red Velvet Cake Pops

Makes about 10 cake pops (more or less, depending on size)

Cake Ingredients:

48 grams coconut flour (about 7 tablespoons)

1 tablespoon unflavored whey protein powder

6 tablespoons granulated erythritol sweetener 

1 tablespoon unsweetened cocoa powder

1/2 tablespoon baking powder

1/4 teaspoon xanthan gum

1/8 teaspoon salt

3 large eggs, room temperature 

1/4 cup unsalted butter, melted and cooled a bit

1/4 cup coconut or almond milk, room temperature 

1 teaspoon vanilla extract 

5-6 drops red food coloring

Cream Cheese Frosting:

4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 teaspoon sour cream or plain yogurt

3 tablespoons powdered erythritol sweetener 

1/4 teaspoon vanilla extract 

Heavy cream, only if needed

Chocolate Coating:

3 ounces sugar free milk chocolate chips (or white chocolate chips for lower oxalate)

1 teaspoon refined coconut oil (you can also use unrefined or virgin, but it will lend a coconut flavor to the coating)

Decorative Embellishments:

chopped nuts or sugar free sprinkles

1. Make the cake (this can be done 1-2 days ahead of time). Preheat the oven to 325 degrees Fahrenheit. Prepare an 8 inch cake pan by greasing or spraying with nonstick spray. Line the bottom with parchment paper and set aside.

2. In a medium bowl, whisk together the coconut flour, whey protein powder, sweetener, cocoa powder, baking powder, xanthan gum and salt. Whisk until well combined and no lumps remain.

3. In a large bowl, beat the eggs until light and increased in volume. Add the melted butter, coconut milk, extract and food coloring. Mix on low to combine, trying not to deflate the eggs. All at once add the dry ingredients and mix on low just until combined and no dry pockets of the flour mixture remain.

4. Spoon the batter into the prepared cake pan and bake for 30-35 minutes or until no indentation remains when lightly touched in the center and a toothpick comes out clean. Remove from oven and allow to cool in the pan for at least 10 minutes. Turn out onto a wire rack and cool completely.

5. To make the frosting, beat together the softened cream cheese, butter and sour cream until fluffy. Add the powdered sweetener and vanilla extract. If your frosting is too stiff, add 1 teaspoon of heavy cream at a time until the desired consistency is reached. (Note: You will not need this entire batch of frosting to make the cake pops. Store any leftover in the refrigerator for another use.)

6. To make the cake pops, crumble the cooled cake into a large bowl and use your fingers to break up any large pieces. You want the mixture to be small crumbs. Add 1 heaping tablespoon of frosting and mix with your fingers or a fork to distribute it throughout the crumb mixture. You want the mixture to clump together and hold its shape when formed into a ball. If additional frosting is needed to reach the desired consistency, add it one teaspoon at a time. Do not add too much frosting, but just enough until it can be molded. Form the cake mixture into balls and place on a tray.

7. Melt 2 tablespoons of chocolate chips in a heatproof bowl or cup by microwaving for 15 seconds. Allow to sit for a minute or two and stir until smooth. Dip the end of a lollipop stick into the melted chocolate and push into a cake ball. Repeat with remaining balls and then freeze the balls for 20-30 minutes. (Note: You can shape the cake mixture into any shape! Try using cookie cutters or silicone candy or ice pop molds, the possibilities are endless.)

8. Heat the remaining chocolate chips and coconut oil in a heat proof bowl or cup by microwaving for 15 seconds, then allow the chips to sit for a minute or two and then stir. If additional heating is needed, microwave at 10 second intervals, allowing the mixture to sit and then stirring between each heating, until completely melted and smooth. (You may also melt your chocolate in a heatproof bowl over 1” of barely simmering water, but be sure to prevent any water from getting into your chocolate or it will seize.)

9. Get any chopped nuts, sugar free sprinkles or decorative garnish ready. Dip each ball into the melted chocolate, turning and coating the entire cake ball, then allowing the excess chocolate to drip off. Before the chocolate sets, sprinkle with decorative embellishments. Allow the chocolate to set before enjoying!

If you’d like to watch a Cake Pop Making tutorial on YouTube, here is a good one I recommend: https://youtu.be/nugZZmkxcEI

Nutritional Information per Cake Pop (based on 10 per recipe dipped in sugar free milk chocolate): 98 calories, 5.1 g carbohydrate (2.7 g dietary fiber, 1.1 g sugars, 1.2 g sugar alcohols), 8.4 g total fat (5.2 g saturated fat, 0 g trans fat), 73 mg cholesterol, 107 mg sodium, 69.6 mg calcium, 36 mg potassium, 1 mg iron, 83 IU Vit A, 3.6 g protein. Net carbs per serving: 1.2 grams

Recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Strawberry Mousse Chaffle Cake

My daughter likes to joke and say, “You eat more cake than any diabetic I know!” When they’re gluten free, low carb/keto and sugar free, why not? I especially enjoy making tiny cakes because I don’t have a large crowd to feed, it’s just me and my husband, so a mini cake will provide a serving or two and then we’re done. No leftovers to get stale or tempt me for a week! Chaffle cakes are so quick and easy, they’re even lower carb than my other cakes, and they’re fun! This recipe is bright and refreshing on a winter’s day. To give it an extra strawberry boost, I crushed unsweetened, dried strawberries into a powder and added it to both the batter and the frosting. It lends a pretty pink color, too. The mousse frosting can be made by itself and served in a dish or the strawberry chaffles are excellent eaten as they are, but the combination is truly a special Valentine’s Day treat!

Low Carb Strawberry Mousse Chaffle Cake

The cake makes 3 servings, plus extra chaffles for snacking

Strawberry Chaffle Ingredients:

2 eggs, room temperature 

2 ounces cream cheese, softened

1 tablespoon coconut flour

1/2 teaspoon baking powder

2 tablespoons granulated erythritol sweetener 

1 teaspoon vanilla extract

1/2 teaspoon strawberry extract (I used McCormick brand)

1/8 teaspoon cake batter extract, optional (but gives a nice flavor. I used McCormick brand)

2 teaspoons unsweetened, dried strawberries, crushed into a powder (I used Trader Joe’s, see photo below)

1 tablespoon water

2 drops red food coloring, optional

Strawberry Mousse Frosting:

1/4 cup cold heavy cream

2 tablespoons cream cheese, softened

2 tablespoons unsalted butter, softened

2 tablespoons powdered erythritol sweetener 

1/4 teaspoon strawberry extract 

1 teaspoon unsweetened, dried strawberries, crushed into a powder

1-2 drops light pink food coloring, optional

Decorative Toppings (optional):

Sliced strawberries

Sugar free sprinkles

To make the chaffles:

1. Preheat a mini 4-inch waffle maker (I used a Dash Mini). In a mixing bowl or a 2-cup glass measuring cup (or a straight-sided pint mason jar), add all of the chaffle ingredients and whisk thoroughly to combine. I find it easier to do this with an immersion blender in a tall measuring cup or mason jar, but a hand whisk will do fine. Just be sure to whisk until no lumps remain and the batter is smooth. (Below is a picture of the dried strawberries I used to make the strawberry powder.)

2. Spoon 3-4 tablespoons of the batter into your preheated mini waffle maker. Close the lid and cook for about 3 minutes and 15 seconds or until cooked through. You don’t want to cook your waffle until crispy or too brown because it will make your cake tough and dry. The chaffle will be soft when it is removed from the waffle maker, but will firm up a bit upon cooling. Place the chaffle on a wire rack to cool.

3. Repeat to make another 3-4 strawberry chaffles (I made 5 chaffles). Allow the cooked chaffles to cool completely before assembling your cake.

Make the Strawberry Mousse Frosting. This recipe makes enough to frost a 3-layer mini cake (between the layers, top and sides), as pictured. Or will frost a 4-5 layer cake (between the layers and top), if the sides are left bare. Double the recipe if you like a lot of frosting or want to cover a taller cake completely.

4. In a small and deep bowl, whip the cold heavy cream using an electric mixer on high until stiff peaks are formed; set aside.

5. In a separate medium bowl, beat the cream cheese and butter with an electric mixer until fluffy and no lumps remain. Add the powdered sweetener, strawberry extract, strawberry powder and food coloring (if using) and beat until well combined and the mixture is smooth and fluffy.

6. Add 1/3 of the whipped cream to the cream cheese mixture and beat briefly with an electric mixer on low until well incorporated and the cream cheese mixture is creamier and not as stiff.

7. Switch to a rubber spatula and gently fold the remaining whipped cream into the cream cheese mixture until no streaks remain and a spreadable consistency is reached.

8. Frost your cake and decorate with sliced strawberries or sugar free sprinkles, as desired.

Nutritional Information per serving (1/3 of a 3-layer cake with frosting): 284 calories, 5.8 g carbohydrate (0.6 g dietary fiber, 1.1 g sugars, 2.9 g sugar alcohols), 27.5 g total fat (16.8 g saturated fat, 0 g trans fat), 159 mg cholesterol, 189 mg sodium, 69.4 mg calcium, 33 mg potassium, 281 IU Vit A, 1 mg Vit C, 5 g protein. Net carbs per serving: 2.3 grams

Nutritional Information per 1 chaffle (no frosting): 80 calories, 3 g carbohydrate (0.5 g fiber, 0.6 g sugars, 1.6 g sugar alcohols), 5.7 g total fat (3.3 g saturated fat), 3.5 g protein. Net carbs per 1 chaffle: 0.9 grams

Nutritional Information for Strawberry Mousse Frosting only (1/3 recipe): 204 calories, 2.9 g carbohydrate (0 g fiber, 0.5 g sugars, 1.6 g sugar alcohols), 28.8 g total fat (13.6 g saturated fat), 1.4 g protein. Net carbs per serving of frosting only: 1.6 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Hot Cocoa Cake

My grown daughter had a birthday last week and I quickly volunteered to make her a birthday cake. I had seen a similar cake online (see the inspiration for this recipe here), but it is made with flour and lots of sugar, and I couldn’t resist making it over using low carb, sugar free and gluten free ingredients. The results were absolutely spectacular! My family has declared that this cake may be the very best to come out of my keto/low carb kitchen, so far! 

The puffs of marshmallow fluff on the top calls for a different sugar alternative called allulose  As much as I dislike purchasing another product to try and fit into my already overstuffed keto baking drawer, in this case, allulose is the best sugar alternative for the job. It won’t recrystalize upon cooling, like erythritol can, leaving the marshmallow puffs soft and pillowy. You can leave them off and still make the best low carb chocolate cake ever!

Low Carb Hot Cocoa Cake

Makes 12 servings

Cake Ingredients:

96 grams coconut flour (about 3/4 cups + 2 tablespoons)

3/4 cup granulated erythritol sweetener 

1/3 cup unsweetened dark cocoa powder

1 tablespoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

6 large eggs, room temperature 

1/2 cup unsalted butter, melted and cooled

1/2 cup brewed coffee, cooled to room temperature (regular or decaf is fine)

2 teaspoons vanilla extract (or 1 tsp vanilla and 1 tsp chocolate extract)

Chocolate Frosting:

3 ounces unsweetened 100% cacao baker’s chocolate, chopped

3/4 tablespoon coconut oil (I used refined)

3 tablespoons unsalted butter, room temperature 

6 ounces cream cheese, room temperature 

12 ounces mascarpone cheese, room temperature 

1 cup powdered erythritol sweetener 

3 tablespoons unsweetened cocoa powder 

3/4 teaspoon vanilla extract 

3-4 tablespoons heavy cream, room temperature (or enough to reach desired spreading consistency)

Whipped Marshmallow Topping:

3/4 cup allulose sweetener 

1/3 cup water

1 large egg white

1/2 teaspoon vanilla extract 

A tiny pinch of salt

To Make the Cake:

1. Preheat your oven to 325 degrees Fahrenheit. Prepare two 8” or three 6” baking pans by spraying with non-stick cooking spray and line the bottoms with parchment paper. Spray the parchment paper; set aside.

2. Whisk together the first six ingredients (coconut flour through salt) in a medium bowl. (If you’re not able to weight the coconut flour, use a very light scooping and leveling method to measure.) Set aside.

3. In a large bowl and with an electric mixer, beat the eggs until light, lemon yellow in color and the volume has increased, about 3-5 minutes. Try to beat as much air as possible into the eggs. (If you have standing mixer, you can use a whisk attachment to make this easier, but remove it and replace with your paddle attachment before adding the remaining ingredients, so as not to deflate the eggs too much.) Add the melted and cooled butter, coffee and extract, mixing on low only to combine.

4. Add the dry ingredients all at once and mix on low to medium just until the dry ingredients are incorporated. Divide the batter evenly between the prepared baking pans and spread to the edges and level the batter using an offset spatula or back of a spoon. Bake for 30 minutes or until the tops are just firm to the touch and a toothpick in the center comes out clean. (If using 6-inch pans, check after 25 minutes.)

5. Remove from the oven and allow the cake to cool in their pans for about 10-15 minutes before turning them out on a wire rack to cool completely.

To Make the Chocolate Frosting:

6. In a medium microwave-safe bowl, combine the chopped baking chocolate and coconut oil. Microwave in 15 second intervals to melt the chocolate. Allow to sit for a few minutes before stirring until smooth. (You may also place the chocolate in a heat-proof bowl over barely simmering water to melt.) Set aside to cool to lukewarm.

7. In a large bowl with an electric mixer, beat the butter, cream cheese and mascarpone cheese together until well combined and no lumps remain. (I used my paddle attachment to do this.) Beat in the powdered erythritol and cocoa powder until blended. Add the melted chocolate and extract and beat until smooth. Add 1 tablespoon of the heavy cream at a time until the desired spreading consistency is reached.

To Make the Marshmallow Topping: (This can be made a day ahead and refrigerated. Bring to room temperature before decorating the cake.)

8. To a medium saucepan, add the allulose and water and very gently stir to combine. (The allulose will not dissolve at this point.) If any allulose has gotten on the sides of the pan, use a wet pastry brush to wipe down the sides.

9. Over medium-low heat, bring the allulose and water mixture up to 260 degrees Fahrenheit. DO NOT STIR. Bring the mixture up to temperature slowly, it may take 15 minutes or so. If you see it starting to turn brown, reduce the temperature, you don’t want the allulose to burn. 

10. Using an electric or standing mixer, whip the egg white with a tiny pinch of salt until foamy and soft peaks form. Slowly, and very carefully, while the mixer is on low, pour the hot allulose mixture into the egg white. (This mixture is VERY HOT, so use a potholder and stand away from the mixing bowl as you pour so the hot liquid doesn’t splash on you.) 

11. Turn the mixer to high, add the vanilla extract and whip for 5-6 minutes or until the marshmallow fluff is glossy and holds a stiff peak.

12. Assemble your cake by placing one layer of your cooled cake on a plate, spread with a generous amount of chocolate frosting, top with the second layer and then spread frosting on the top and sides. (To achieve the banded look in the photo, I used a design scraping tool to create a scalloped edge, but this is optional. See photo below of the tool set by Wilton for adding texture to cakes.) Finally, dollop mounds of the marshmallow on the top, creating puffs. You can do this with a large spoon or place the fluff into a piping or gallon plastic bag and snip off the end and pipe the marshmallow. Dust with cocoa powder.

13. This cake should be stored in the refrigerator. Remove and allow the cake to sit at room temperature for 30-45 minutes before slicing and serving.

Nutritional Information per serving (1/12th of cake): 333 calories, 9.3 g carbohydrate (4.6 g dietary fiber, 1.2 g sugars), 29.3 g total fat (18.4 g saturated fat, 0 g trans fat), 152 mg cholesterol, 249 mg sodium, 111.4 mg calcium, 78 mg potassium, 2 mg iron, 170 IU Vit A, 8.4 g protein. Net carbs per serving: 4.7 grams

Cake photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.